Rokko Miso Co., Ltd.

  • Traditional Japanese koji produced by Rokko Miso
  • Japanese miso paste by Rokko Miso served on a plate
  • Hands holding traditional Japanese koji
  • Fusion curry flavored miso soup
  • Appetizer dip made with white miso and avocado
  • Japanese traditional miso hot pot dish (nabe)
  • White rice and miso soup

Founded in 1918, from Ashiya JAPAN

We continue to produce miso at our brewery in Ashiya, Hyogo Prefecture, while carefully preserving traditional craftsmanship.

Founded in 1918 in Kobe, Rokko Miso relocated to Ashiya in 1945, where it has since become a beloved miso brewery in the Kansai region.

Miso is a uniquely regional seasoning, with flavors that reflect the tastes and traditions of each area of Japan. Just as Hatcho miso is associated with the Mikawa region and Sendai miso with Miyagi Prefecture, the Osaka–Kobe area has its own distinctive Kansai-style miso, known for its refined and delicate flavor.

For more than a century, we have been perfecting a distinctive taste that pairs beautifully with the elegant dashi of Kansai cuisine. Our mission is to preserve this regional tradition while continuing to craft miso that brings the comforting taste of home to table.

Hasegawa Teruki, fourth-generation head of Rokko Miso Traditional miso preparation scene

Our commitment is built on three principles:

  1. Carefully crafted rice koji
  2. Traditional, meticulous fermentation at our brewery in Ashiya
  3. Carefully selected, high-quality ingredients

We specialize in white miso, a sweet Kansai-style miso containing only 5% salt. White miso is made using more than twice as much rice koji as soybeans, giving it its characteristic sweetness and delicate flavor. Because rice koji plays such an important role in determining the quality of white miso, we devote exceptional care and time to producing it.

Product Information

Rice miso is classified basically into "red miso" ("aka miso") and "white miso" ("shiro miso").

The materials for both these types of miso are soybean, malted rice, and salt.

The differences are:

  1. the type of bacteria for preparing the malted rice
  2. the method of preparation
  3. the duration of maturing

Shiro Miso (White Miso)

Package of Ashiya Shiro Miso
Ashiya Shiro Miso
- Traditional White Miso Paste

White miso is made using more than twice as much rice koji as soybeans, resulting in its characteristic sweetness. It is also aged for a relatively short period. With its mild sweetness, low salt content, and beautiful pale yellow color, white miso enhances both the flavor and appearance of many dishes.

Miso is not only an essential ingredient in Japanese cuisine but also a versatile seasoning for a wide range of international dishes. It adds depth of flavor and richness, making it an excellent secret ingredient in soups, sauces, marinades, and dressings. White miso is also used in dessert sauces and pairs exceptionally well with cheese and cream. When preparing miso soup, white miso is often blended with red rice miso to create a more balanced flavor. Available in both retail and foodservice sizes.

Grilled salmon fillet glazed with a savory white miso and mayonnaise sauce Fresh salad made with avocado, shrimp, and a white miso mayonnaise dressing

Aka Miso (Red Miso)

Package of Rokko Tezukuri Amashio
Rokko Tezukuri Amashio
- Mild Red Miso Paste

Red miso is a dark-colored miso made with carefully crafted rice koji and slowly aged at our brewery in Ashiya. This reduced-sodium rice miso contains approximately 9.5% salt, offering a healthier alternative without compromising its rich flavor.

A customer favorite for more than 50 years, it has a deep, well-balanced taste that makes it ideal for miso soup with a variety of ingredients. As the flagship product of Rokko Miso, it is also a versatile seasoning for simmered dishes, stir-fries, and many other recipes. Available in both retail and foodservice sizes.

Rich beef stew cooked with deep-flavored aged red miso Taiwanese Lu Rou Fan (braised pork belly rice bowl) enhanced with rich red miso

Dengaku Miso (Miso Sauce)

A collection of three specialty miso sauces displayed together: Dengaku Miso, Gyoza Miso Sauce, and Moromi Miso
Dengaku Miso Series

Dengaku Miso is a traditional Japanese sweet miso sauce made by blending miso with sugar, mirin, sake, and other seasonings. It is typically spread on mildly flavored ingredients such as tofu, konjac, eggplant, and taro before serving. The name is said to originate from the traditional Japanese performing art known as Dengaku, which dates back to the Heian period.

Gyoza miso sauce is made by blending white miso and red miso in a perfect balance. It is a versatile miso sauce that pairs well with a wide variety of dishes. It makes gyoza, noodles, and many other foods even more delicious. Perfect not only for gyoza, but also for noodles, grilled meats, vegetables, and many other dishes.

Konnyaku (konjac) skewers glazed with a savory red miso dengaku sauce Chopsticks dipping a crispy gyoza dumpling into a bowl of dedicated gyoza miso sauce
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About Us

"Kodawari" - Things that we think important.

Rokko Miso maintains traditional techniques, uses carefully selected ingredients, and produces miso that has been handed down from generation to generation in the Ashiya brewery. We will continue to produce delicious miso that brews delicious happiness, preserving the familiar taste of the local area.

It is not an exaggeration to say that the quality of the malted rice decides the taste of rice miso. We use rice which is carefully selected, and experienced specialists control the ideal temperature and humidity for the growth of malted rice, in spite of small daily changes of the weather. And they check upon how the koji-mold is growing with sedulous attention.

Profile

Company Name
Rokko Miso Co., Ltd.
Location
11-16, Kusunoki-cho, Ashiya-shi, Hyogo-Prefecture, Japan, 659-0015
Established
1918
Company established
August 1950
Representative
Teruki Hasegawa
Industry type
Miso Manufacturing

History

  1. Seizaburo Hasegawa founded Hasegawa Kanese Shoten as a miso and pickle business in Kobe-shi, Nagata.

  2. We relocated to Ashiya, and became a miso-only business. We started to use the business name "Rokko Miso".

  3. Rokko Miso Co., Ltd. was established, and the second-generation owner Seizaemon Hasegawa took office as CEO.

  4. The third-generation owner Kenji Hasegawa took office as CEO.

  5. We started upon full-scale renovation of our factory exterior, including installation of a solar power system.

  6. 100th Anniversary of Our Founding

  7. The fourth-generation owner Teruki Hasegawa took office as CEO.

Awards

  1. We received an Excellent Food Hygiene Facility Award from the Mayor of Hyogo Prefecture.

  2. Our product "Tezukuri no Aji" received the Judges Honor Award of the National Miso Evaluation Competition.

  3. "Akadashi Miso" received a prize from the Director General of the Food Agency in the National Miso Evaluation Competition.

  4. We received a prize from the Ministry of Health and Welfare as an Excellent Food Hygiene Facility.

  5. Our "Akadashi Miso" was commended continuously (every year) by the National Miso Evaluation Competition.

  6. The third-generation owner Kenji Hasegawa received the Hyogo Prefecture Excellent Skills and Contributions Award.

  7. The third generation Owner Kenji Hasegawa received the Food Trade Service Prize of Hyogo Prefecture.

Award-Winning Products

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